Heart-Shaped Napoleon
Ingredients
2 sheets frozen puff pastry, thawed to room temperature
2 sheets frozen puff pastry, thawed to room temperature
1/2 cup/125 mL Vanilla Dessert Mix (ref ID# 358211)
1/2 cup/125 mL sugar
2 cups/500 mL lowfat milk
2 cups/500 mL sweetened whipped topping flavored with 1 tsp/5 mL Double-Strength Imitation Clear Vanilla Flavor (11 oz) (ref ID# 358211)
1/2 cup/125 mL semi-sweet chocolate chips
1 tsp/5 mL vegetable shortening
1 cup/250 mL powdered sugar
1/4 tsp/1.2 mL Almond Extract (ref ID# 358211)
Hot water
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Cooking Directions
On lightly-floured surface, roll one sheet of pastry into a 12 x 12-inch/30 x 30-cm rectangle. Trace a large heart onto pastry and cut out with sharp knife. Place on baking sheet. Repeat with other sheet. Prick pastry well with fork. Bake at 400°F/200°C for 15 to 20 minutes or until pastry is puffed and golden brown. Remove pastry to wire rack to cool.Meanwhile, prepare filling by combining the Dessert Mix, sugar and milk. Cook over medium heat until mixture comes to a boil. Remove from heat and cover with plastic wrap; cool to room temperature. Beat pudding until smooth; fold in whipped topping, then set aside. Split each pastry layer in half to make 4 layers in all. Melt chocolate chips and shortening over low heat; set aside. Combine powdered sugar, extracts and enough hot water to make a smooth icing. Pour over one pastry layer. Drizzle or pipe chocolate in an attractive design on top; set aside. Place one undecorated pastry layer on serving tray; spread with one third of filling. Repeat with second and third layers. Top with decorated pastry. Refrigerate 1 hour.Makes 10 servings.
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Cooking Directions
On lightly-floured surface, roll one sheet of pastry into a 12 x 12-inch/30 x 30-cm rectangle. Trace a large heart onto pastry and cut out with sharp knife. Place on baking sheet. Repeat with other sheet. Prick pastry well with fork. Bake at 400°F/200°C for 15 to 20 minutes or until pastry is puffed and golden brown. Remove pastry to wire rack to cool.Meanwhile, prepare filling by combining the Dessert Mix, sugar and milk. Cook over medium heat until mixture comes to a boil. Remove from heat and cover with plastic wrap; cool to room temperature. Beat pudding until smooth; fold in whipped topping, then set aside. Split each pastry layer in half to make 4 layers in all. Melt chocolate chips and shortening over low heat; set aside. Combine powdered sugar, extracts and enough hot water to make a smooth icing. Pour over one pastry layer. Drizzle or pipe chocolate in an attractive design on top; set aside. Place one undecorated pastry layer on serving tray; spread with one third of filling. Repeat with second and third layers. Top with decorated pastry. Refrigerate 1 hour.Makes 10 servings.
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Courtesy of Watkins Online (ref ID# 358211)
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